Turmeric Pickled Cauliflower & Carrots
Turmeric Pickle Cauliflower & Carrots - Pickled cauliflower and carrots infused with garlic, turmeric, and spices are the perfect tangy, crunchy addition to your meal. These refrigerator pickles are packed with flavor and super easy to make!
Equipment
- 2 16 oz. canning jars or a 32. oz canning jar
Ingredients
- 1 cup sliced carrot
- 2 cups cauliflower florets
- 2 garlic cloves slightly smashed
- 1 tsp. ground turmeric
- 1 tsp. yellow mustard seed
- 1 tsp. coriander seed
- 2 tsp. black peppercorns
- 2 dried bay leaves
- pinch crushed red pepper flakes optional
- 1 1/2 cups water
- 1 1/2 cups white vinegar 5% acidity
- 1 1/2 tbsp. pickling/canning salt
Instructions
- Bring water, vinegar, and pickling salt to a boil, stirring until the salt has dissolved. Set aside.
- Divide the carrot, cauliflower, turmeric, coriander seeds, mustard seeds, peppercorns, bay leaves, crushed red peppers if you're using them, and garlic cloves equally to your 2 pickling jars. If using one large, 32oz. jar, you can add everything to the jar.
- Pour the pickling liquid into a liquid measuring cup, then pour it into the jar(s) over the vegetables and spices, making sure everything is covered in liquid.
- Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate.
- The pickles are good in a day or two, and will continue to become more flavorful after a week. These pickles should last 1-2 months in the fridge. Enjoy!
Tried this recipe?Let us know how it was!